10 Campuses Pilot Food Carbon Calculator
ARAMARK Higher Education recently announced it will be piloting a food carbon calculator that takes into account all carbon-generating elements of a high-volume foodservice operation, including food...
View ArticleCompostable Disposables – Two Useful Whitepapers
Foodservice operators are looking for ways to avoid landfilling disposable items such as drinking cups, plates, and to-go containers. The best solution is to reuse service ware – convert from...
View ArticleZero Food Waste: Is it Possible?
Have you heard the term Zero Waste? If you answered “yes”, you’re not alone. Many foodservice managers and chefs have been learning about Zero Waste initiatives recently and looking specifically at the...
View ArticleNIH Study: 40% of US Food Wasted
Last fall, researchers from the National Institutes of Health published a fascinating paper about food waste: The Progressive Increase of Food Waste in America and Its Environmental Impact. I met one...
View ArticleMcKinsey & Company Names Food Waste #3 Priority for Resource Productivity
McKinsey & Company recently published a report that identified opportunities in the area of resource productivity. They discovered 130 areas that when combined lead to 3.7 trillion dollars in...
View ArticleGet COOL in 2012: Compostable Organics Out of Landfills
Have you heard about the COOL 2012 campaign? A joint project of GrassRoots Recycling Network (GRRN), BioCycle and Ecocyle, it is a national initiative to inspire and educate state and local...
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